Shepard’s Pie in a 9X13 pan

Name: Shepard’s Pie in a 9X13 pan
Cuisine: American
Ingredients: Make or buy about 4-5 cups of mashed potatoes; 2-2.5 pounds ground beef; 1 diced onion; 1/2 bag frozen pea & carrot mix; 1/2 bag frozen corn kernels; 2 tsp finely minced garlic; 1 tsp salt; 1/2 tsp black pepper; 3 TBS flour; 1 TBS tomato paste; 1 1/4 c low sodium chicken or beef broth; 1 tsp Worcestershire sauce; 1/4 tsp dried oregano; 1/4 tsp dried thyme; 1-1 1/2 cup shredded cheddar cheese

Elyse Rose @elyserose

USA

Shepard’s Pie in a 9X13 pan

Elyse Rose @elyserose

Saved

Ingredients

Make or buy about 4-5 cups of mashed potatoes
2-2.5 poundsground beef
1diced onion
1/2 bagfrozen pea & carrot mix
1/2 bagfrozen corn kernels
2 tspfinely minced garlic
1 tspsalt
1/2 tspblack pepper
3 TBSflour
1 TBStomato paste
1 1/4 clow sodium chicken or beef broth
1 tspWorcestershire sauce
1/4 tspdried oregano
1/4 tspdried thyme
1-1 1/2 cupshredded cheddar cheese

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Steps

1

Preheat oven to 375 F. Lightly grease a 9X13-inch pan with cooking spray. For the meat and vegetable mixture, in a nonstick skillet over medium heat, add the ground meat, onion, garlic, salt and pepper. Cook, breaking the meat into small pieces, until the meat is no longer pink and the vegetables are starting to soften, 5-7 minutes or so. Drain any excess grease from the mixture.
Sprinkle the flour over the meat and cook over medium to medium-high heat for a minute or so, stirring constantly.
2

Stir in the tomato paste, broth, Worcestershire sauce, oregano s& thyme. Bring to a simmer and continue to simmer gently for 10 minutes.
3

Stir in the corn, and peas & carrots.
Pour the meat mixture into the prepared pan. Spread the mashed potatoes over the top all the way to the edges of the pan creating a seal over the meat mixture.
4

Sprinkle the 1 cup cheddar over the top of the potatoes. Bake for 35-40 minutes until the edges are golden and the casserole is bubbling. Let it rest out of the oven for 10 minutes before serving.